Tag Archives: recipe

Gluten-free Granola for Breastfeeding Moms

Breastfeeding can be a challenging experience at any stage. If you’re also a working mom, pumping adds another layer of (possible) complications. Some weeks, my supply seems just fine. Other weeks, I feel like I just can’t pump enough breastmilk and I worry my dwindling freezer stash will run out before Otto is ready to completely wean. Sure, we’re introducing solid foods (we started doing that two months ago, when Otto turned 6 months old). But, he’s still unsure. So his primary source of nutrition is, and will likely remain for some time, my breastmilk.

We crafted this granola recipe during one of those weeks I was feeling insecure about my milk supply, and it seemed to help! It’s specially designed with ingredients that help breastmilk production—nuts, chia seeds, and flaxseed—and uses only minimal added sugar (maple syrup) along with cinnamon (known to help regulate blood sugar) in the hopes of preventing that sugar high and crash that can happen after eating super sweet snacks.

Even if you’re not breastfeeding, this gluten-free granola is a quick and easy way to satisfy that craving you might have for a crunchy topping to your non-dairy yogurt (or regular yogurt, if you tolerate dairy well). We hope you enjoy it!

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Cuban-Style Chicken and Rice

We recently found Via Emilia Organic Riced Cauliflower at our local Costco and I am in love with it! Not only does it save me a ton of time, it also saves me a ton of mess and waste. I’m also smitten with a Cuban spice blend that we found at our local grocery store. I’ve been sprinkling it on eggs for breakfast at least a few times a week. One day for lunch, I blended these two new favorites (see our Instagram post) and the recipe started to take form.

Whether you’re looking for a Whole30 or 21DSD compliant meal or just a super tasty dinner without a lot of fuss, this is it! Plus, it can be thrown together in less than 30 minutes, so it’s perfect for a quick weeknight meal. You can spice it up with your favorite hot sauce or salsa (Brent’s go-to condiments) or eat it as is.

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Blistered Tomato and Seafood Pasta

With a six-month old, we have little energy or time for complicated recipes. That said, we don’t want to compromise on flavor either. Like last week’s recipe, this pasta sauce was inspired by watching the Food Network. Pasta sauce doesn’t have to be all diced tomatoes and tomato paste, so we blistered Campari tomatoes in ghee. We added scallops and shrimp for a protein, but this could easily be made with diced chicken or without an added protein.

Heather specifically requested gluten-free pasta (brown rice spaghetti), but you can serve with zoodles or another vegetable noodle. Whatever you choose, the result is a satiating but super fresh and light pasta dish. We hope you enjoy it!

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Bacon and Cauliflower Creamed Spinach

The past five months have flown by with a newborn, and it has hit us that next week we will be flying out to Wisconsin to celebrate Thanksgiving with family. Turkey Day is the first of many opportunities to over-indulge (in food and drink) with friends and family on a regular basis through the end of the year. There’s nothing wrong with making a conscious choice to treat yourself. However, we’ve learned that going off the rails has its consequences and is less and less appealing each holiday season.

As a result, we are always trying to create more options for our holiday tables, and this time we think we’ve really struck gold. This creamed cauliflower, spinach, and bacon medley has the heartiness of mashed potatoes, plenty of spinach, and bacon for days. It’s a great option for anyone looking to stay low-carb during the holiday feast, but it won’t leave anyone else feeling deprived. We hope it makes its way to your table as well, no matter the season.

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Chicken Parmesan

Many moons ago, we made an “angry chicken parm” bite for the blog, and its one of our unsung favorite recipes. Since then, we’ve experimented with different types of dairy-free cheese with varying degrees of quality. This week’s chicken parmesan recipe doesn’t have to have cheese, dairy-free or otherwise, as it tastes delicious either way.

While it has been at least 6 years since I last had a standard chicken parmesan at an Italian restaurant or home made, this tastes even better than I had remembered it. We hope you’ll feel the same way.

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